Italian Stuffed Mini-Peppers

I love these little mini peppers.  They’re just so cute and bite sized and stuffable.  This time I went with an Italian flare.  We used them as a main dish along with some Italian herbed potatoes (conveniently cooked in the same oven for the same length of time, fyi), but they would totally work as an appetizer.  As a meal, serves 2 at 186 calories and 6.1 grams of fat.


  • 2 links sweet Italian turkey sausage (I used Honeysuckle White), removed from casing
  • 1 pint package of mini sweet peppers
  • 1 oz Romano cheese, finely grated


  1. Preheat oven to 425 degrees.
  2. Cut the very top off all the peppers and remove seeds and veins.  A fillet knife works really well for this.
  3. Stuff the interior of each pepper with sausage.  I find that using the end of a wooden spoon helps for tamping it down in there.
  4. Arrange vertically in a small dish (I have a single serve Pyrex that’s perfect), or you could try laying them on the side on a wire rack over a cookie sheet to catch drips.
  5. Sprinkle with the cheese.
  6. Bake for 30 minutes.

Printable version.

6 thoughts on “Italian Stuffed Mini-Peppers

    1. One thing I am tempted to try for next time would be to mix in some shredded cheese with the sausage before I stuff the peppers, so that those flavors mingle throughout.

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